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April 19, 2015

Mahi mahi is a prized catch at Wailana

When Wailana Coffee House general manager Kenton Tom goes fishing, what he always hopes to land is a mahi mahi at the end of his hook. The fish’s large, moist flakes and delicate, sweet flavor make the effort of nabbing one well worth it. The Hawaiians named them “very strong” for good reason. As soon…

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April 12, 2015

Filling up on kimbap

Sheets of dried seaweed stuffed with rice and thin slices of vegetables rolled up as a handy snack. Ever heard of it? No, it’s not sushi. And while its roots stem back to Japan, kimbap is purely Korean. A haven for traditional Korean fare, Million Restaurant pays homage to the popular Seoul street food with…

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April 5, 2015

Getting ‘pi’ on life

Did you miss out on the chance to party it up on Pi Day this year? You know, Pi Day, March 14, the day to reflect on the mathematical constant (approximated as 3.14) by celebrating all things circular? It’s a day to pay homage to pie, cookies, cupcakes, pancakes and, well, you get the picture….

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March 29, 2015

The beauty of Japanese cuisine

With a combination of outdoor seating and chic interior, including a large bar, Sakura Terrace Japanese Cafe offers patrons the best of both worlds, casual pau hana haunt and special date night destination. So grab a drink — from sweet and savory cocktails to sake samplers — and take a look at the enticing menu….

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March 23, 2015

Farm to table, Italian style

Eating local isn’t about hugging trees or getting back to your flower child days. It’s simply about eating better. By default, locally grown ingredients are fresher and boast more nutrients than foods that are imported. Who can deny this about a vine-ripened tomato picked at its peak that only travelled 36 miles from the North…

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March 15, 2015

Make it Thai

There are new flavors to sample at Chao Phya Thai in Kaneohe’s Windward City Shopping Center. The longstanding Thai eatery has welcomed executive chef Guy Smith, who’s bringing in innovative ideas with a commitment to providing diners with cuisine that’s fresh, new and exciting — all while pushing the boundaries of Thai gastronome. To ensure…

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March 8, 2015

Dishing up Chinese-Cajun fusion

With tables covered in butcher paper and an entire paper towel roll available to patrons, Cajun King is just the place to stuff yourself silly with Louisiana-inspired seafood. Take a look around the Kaneohe locale, and you’ll see just that: customers rolling up their sleeves and prying out every last morsel from bountiful one-pot seafood…

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March 1, 2015

Coupe de foie gras

You’re off to a good start no matter which appetizer you choose at 3660 On the Rise, a restaurant renowned for its Pacific Rim cuisine. This week, the amiable chef de cuisine Lydell Leong filled me in on how the restaurant’s passion for combining Asian and European ingredients, and preparations translates into exquisite eats. Let’s…

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February 22, 2015

Swooning over udon

Why are noodle addicts so strung out on udon? Jasmine Stevens recently revealed to me the reasons behind the cult following of the thick, sturdy Japanese wheat noodles. As assistant manager at Iyo Udon, she certainly knows her stuff, from the process of making the noodles to the different ways to enjoy them. While ramen…

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February 15, 2015

Fragrant fare worth getting to ‘nose’

Move over plain salad, Vietnamese restaurant Pho My Lien’s Lemon Beef Salad ($10.95), with its heavy dose of aromatics, is anything but boring. Mixed with chopped romaine, cucumber and tomatoes, and topped with crunchy toasted peanuts, fried onion flakes and parsley, thin-sliced tenderloin is first infused overnight in a potent puree of lemon-grass, garlic and…

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